Frittata

Simple, colourful, maybe healthy?

EGG BASE
4 large eggs
50ml whole milk
Half teaspoon sea salt
Cracked pepper

FILLING
1 large King Edward potato peeled and cubed
1 large carrot peeled and cubed
1 tablespoon dijon mustard
1 tablespoon butter
Salt and pepper
4 rashers streaky bacon cut into 1cm slices
3 cloves garlic crushed
half a bunch coriander roughly chopped
1 green chili diced
Half teaspoon smoked paprika
1 tablespoon extra virgin olive oil

CARAMELIZED ONION:
1 large red onion peeled and sliced
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon sugar


METHOD:
Pre-heat the oven to 180oC.
Place a small pot of water on to boil once the water is simmering add the carrot and potato and cook till just tender.
Grease a 18cm round sandwich tin with butter followed by tapping a tablespoon of flour round the tin.
Place a small fry pan on a medium to high heat and add olive oil, bacon, garlic, chili and smoked paprika cook till the bacon browns slightly then remove from heat and stir in the coriander.
Drain the potato and carrot and add the Dijon, butter and season with salt and pepper roughly stir together till the vegetables are lightly coated in the butter and mustard.
In a small bowl beat the egg base ingredients together till evenly combined. Pour the egg mixture in the sandwich tin then evenly spoon the vegetable mix and bacon mix round the egg base.
Place on middle shelf of  the oven and bake for 12-15minutes.
To make the caramelized onion place a small pan on a medium to high heat and add the olive oil and onions, stir and cook the onion till they go soft and just start to brown then add the vinegar and sugar and cook for another 2 minutes, the onions should be glossy and tender.
Once the Frittata is cooked leave to stand for 5 minutes  before slicing in to 4 and top with caramelized onions to serve.